About
Perfect for parties or large group appetizers, pasta salad is a must! In fact, a lot of American families have “famous” pasta salad recipes with secret ingredients or that have been passed down from ancestors. You may have to cut out the bow-tie noodles, but you’ll love this keto-friendly cold pasta salad concoction. You may even have your guests asking for the recipe next time they’re over!
Ingredients
- 8 ounce zucchini
- 2 ½ oz, raw, yields bell pepper
- ¾ ounce mild banana pepper rings by mt olive
- 1 ounce kalamata olives
- 1 cup spinach raw
- 2 clove garlic
- ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon organic italian seasoning by spice islands
- ¼ cup olive oil
- 1 ½ teaspoon red wine vinegar
- ½ tablespoon lemon juice raw
Instructions
- Cut both ends off a medium sized zucchini. Use a spiralizer to create noodle strands. This will serve as the “pasta.” You can cut the strands in half so they aren’t too long.
- Slice the bell pepper, banana peppers, olives, and spinach into bite sized pieces. Combine this with the zucchini.
- Toss together all the chopped veggies with the remaining ingredients. Serve immediately and store any leftovers in an airtight container. At your own discretion, you can squeeze additional lemon juice over the pasta salad for freshness. Enjoy!
Nutrition Facts
- Servings: 6
- Calories: 99.0kcal (per serving)
- Fat: 9.6g (per serving)
- Carbs: 3.1g (per serving)
- Protein: 0.8g (per serving)
